AuthorlisaSource: www.eatonpurpose.com
8 Package of tempeh (cut into 1/2 inch thick slices, any variety)
2 tbsp Coconut Oil
3 cups Coarsely chopped broccoli
4 tbsp Tahini
0.25 cup Maple Syrup
1 Juice of Lemon
0.25 cup Shoyu
12 dashes Cayenne Pepper
1.50 Piece of ginger, peeled and chopped.
12 Garlic Cloves
0.25 cup Fresh Cilantro, finely minced.
1
In a food processor, combine tahini, maple syrup, lemon juice, shoyu, cayenne pepper, ginger, and garlic.
2
Puree until smooth and creamy (at least 2 minutes).
3
Slowly add a little water, if necessary, and puree a bit more until you reach your desired consistency.
4
Heat 1 tbsp. coconut oil in a saucepan and brown tempeh on each side (about 3 minutes per side).
5
Remove from pan.
6
Heat 2nd tbsp. coconut oil.
7
Sauté broccoli until bright green (don’t overcook).
8
Combine tempeh and broccoli, and drizzle with tahini sauce.
9
Stir lightly and sprinkle cilantro on top.
CategoryTofu and Tempeh
Ingredients
8 Package of tempeh (cut into 1/2 inch thick slices, any variety)
2 tbsp Coconut Oil
3 cups Coarsely chopped broccoli
4 tbsp Tahini
0.25 cup Maple Syrup
1 Juice of Lemon
0.25 cup Shoyu
12 dashes Cayenne Pepper
1.50 Piece of ginger, peeled and chopped.
12 Garlic Cloves
0.25 cup Fresh Cilantro, finely minced.
